Thursday, 11 February 2016

Red Velvet Trifles ~ Valentines Day Colab with Potpourri & Odiya Rasoi!


Ah! is it February already? Spring is certainly springing up upon us, at least here in Pune it is!, the trees are blushing in warm hues of  gold & crimson and sprouting plump red flowers, tiny hummingbirds are making their annual appearance, sucking sweet nectar from the Jambun trees in our neighbourhood, streets are lined with tons of tiny yellow leaves, and the weather is Oh so beautiful!


This month also brings back fond memories of days of yore, days of college and fun with friends, days counting down to Valentines day, where we would exchange chocolates and roses between us, Oh how I miss those sweet friends of mine...


Valentines Day, Valentines or simply V Day! as we would call it in college, means a lot of different things to different people, for me as a pre teen, it meant reading the story of Father Valentine in our school assembly, and remembering how this day came into being, post school it meant giving cards to friends and claiming that V day wasn't only for lovers, further on it did herald some sweet dates as well but that was before work life struck and the day melted into oblivion....


But some days do make their way back into your life, I know V day did, when it presented me with lifes most precious gift.....Three years ago on that very loving day was born a boy with a very loving heart...my son, no guesses here then, that its my favourite day of the year!

As blogosphere gears up for Valentines and hearts and roses sprout by the second, I couldn't help but make my little family some delectable quintessentially 'Red' Velvet Trifle(s) to savour on a boring work day, it was eagerly lapped up by both gents with equal gusto!


This is also the first time that I made Red Velvet Cake from scratch and it paired beautifully with the cool custard and tart macerated strawberries, using the hue of the season I added some delicious pearls of seasonal pomegranate seeds, which added a welcome crunch to the smooth and cool dominant textures of this Trifle.

Besides being perfect for Valentines, this dessert is great to have in your kitty in case you are having a number of guests over for a party, as it tastes best when cooled overnight, since all the flavours and textures get a chance to marry and generally get to know each other well.

Here's the recipe
Serves 4

You will need:

1 small ~ 100 gm unfrosted cake (I used Red Velvet*)
4-6 tbsps ~ 120 ml custard
3/4 cup ~150 gms seasonal fruit of choice (I used strawberries and pomegranates)
2 tbsps ~ 25 gms nuts of choice (I used pistachios) to garnish
1 tbsp ~ 15 gms granulated sugar to macerate the fruits

For the Custard:
3/4 cup milk
1 tbsp cornstarch
1 tbsp sugar
4-5 drops vanilla essence

*For the Red Velvet Cake:
1/4 cup Flour
1/4 cup granulated Sugar
1/8 tsp Baking Soda
1 small Egg
2 tbsp liquid red food colour
1/4 cup Milk
3/4 tbsp Vinegar
1/8 tsp Salt
2 tbsp Oil
2- 3 drops vanilla essence

Method:

Start by finely chopping up the fruits you will be using, transfer them into a bowl, sprinkle with 1 tbsp of sugar and keep aside.

To make the custard:
-Combine 2 tbsps milk with 1/2 tbsp cornstarch to make a paste.
-Next in a small sauce pan over medium high heat the remaining milk
-As steam begins to escape add in the milk and cornstarch mixture.
-Whisk continuously so that no lumps form
-Add in 1 tsp granulated sugar
-Once the mixture reaches a custard like consistency turn off the heat, add in vanilla essence and allow to cool to room temperature.
-Wrap with cling film in order to prevent it from forming a skin.

*To make a small Red Velvet cake:
-In a bowl combine milk, vinegar, sugar, oil and the egg, whisk well until the sugar dissolves and keep aside.
-Once the sugar has dissolved add in all the dry ingredients along with vanilla essence and red liquid food colouring.
-Mix well to combine.
-Bake in a preheated oven for 20 mins at 180 degrees C ~ 356 degrees F
-Once the cake has cooled completely, cut out hearts or circles that are slightly smaller than your serving glasses and keep aside.

To assemble the Trifles
Begin by lining the base of each glass with a cut out piece of cake, top with the syrup from the macerated fruits, now add a layer of custard followed by a layer of fruits, repeat the process till you reach the top of your glasses.

Now garnish with chopped nuts.

Refrigerate overnight.

Serve cool.

Enjoy!

In mood for some more yum?
Then do check out my bloggie friends' blogs for more saliva inducing dessert recipes,

Potpourri's Valentine special...Gajar Halwa Cheesecake Pie ( Indian style carrot pudding cheesecake pie) here


And Odiya Rasoi's No Bake Strawberry Delight here




7 comments:

  1. Happy birthday to the valentine baby!!

    Wow this reminds me of the trifle we made in school..šŸ˜Š

    ReplyDelete
    Replies
    1. Thanks Lily, yup I've still got that recipe book, I remember the mess we made with the swiss roll!

      Delete
  2. Sorry for the late comment...hv been reall busy ..lot of social commitments..thouvh read ur post thw very first day.First of all i should let u know tht u write very well.As for the trifle...the lovely colours of tje pudding is so eyecatching,I am sure no one can resist it.

    ReplyDelete
    Replies
    1. Thank you for all your sweet words dear Sas :-)

      Delete
  3. This is very nice blog and informative. I have searched many sites but was not able to get information same as your site. I really like the ideas and very intersting to read so much and Please Update and i would love to read more from your site
    Thanks

    Happy Valentines Day 2017 Pictures

    ReplyDelete
    Replies
    1. Thank you for your kind words and encouragementšŸ˜Š Basu.

      Delete

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